Name: Fried Raw Potatoes
Cuisine: American
Ingredients: 1 tablespoonful each of butter and sweet lard into the frying pan; 1 bright gold color; 1 little thicker

Original Recipe

Peel half a dozen medium-sized potatoes very evenly, cut them in slices as thin as an egg-shell, and be sure to cut them from the breadth, not the length, of the potato. Put a tablespoonful each of butter and sweet lard into the frying pan, and as soon as it boils add the sliced potatoes, sprinkling over them salt and pepper to season them. Cover them with a tight-fitting lid, and let the steam partly cook them; then remove it, and let them fry a bright gold color, shaking and turning them carefully, so as to brown equally. Serve very hot. Fried, cold cooked potatoes may be fried by the same recipe, only slice them a little thicker. Remark.--Boiled or steamed potatoes chopped up or sliced while they are yet warm never fry so successfully as when cold.

1 tablespoonful each of butter and sweet lard into the frying pan
1 bright gold color
1 little thicker

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1

Peel half a dozen medium-sized potatoes very evenly, cut them in slices as thin as an egg-shell, and be sure to cut them from the _breadth_, not the length, of the potato.
2

Put a tablespoonful each of butter and sweet lard into the frying pan, and as soon as it boils add the sliced potatoes, sprinkling over them salt and pepper to season them.
3

Cover them with a tight-fitting lid, and let the steam partly cook them; then remove it, and let them fry a bright gold color, shaking and turning them carefully, so as to brown equally.
4

Serve very hot.
5

Fried, cold cooked potatoes may be fried by the same recipe, only slice them a little thicker. _Remark_.--Boiled or steamed potatoes chopped up or sliced while they are yet warm never fry so successfully as when cold.

Original Recipe

Ingredients

Instructions